What does it mean to be an adult? Sure, there’s the whole “turning 18” thing, but what about all of those certain skills that adults seem to be able to do? Finessing social situations, decorating their homes, choosing the right wine … how do they know how to do it? And what do Barack Obama, mint juleps, and JJ Abrams have to do with any of this? Join me for a chat with Kelly Williams Brown, the author of Adulting: How to Become a Grown-Up in 468 Easy(ish) Steps.

THE GUEST: 

KellyWilliamsBrown

Kelly Williams Brown is a writer of books, long-form magazine features and the occasional advertisement. Originally from New Orleans, she now lives in Portland, Ore., with her husband, a very enthusiastic large dog and a very cranky small cat.

THE DRINK:

This is an update! I owed you guys a recipe for this. Here ’tis!

MintJulep

The Mint Julep (Good drink for doing your taxes.)

I made a single one for fun and practice, but I really have to give you Kelly’s recipe (which makes enough for a crowd.) Here it is, in her own words precisely as she typed them:

  • Start with a fifth of bourbon — doesn’t have to be anything great, but should be smooth and sweet. Put 40 mint leaves in a bowl, then cover with about 3/4 cup of the bourbon. In the meantime, make some simple syrup (one part sugar to one part water; throw some mint leaves in there, too) and heat up, stirring until the sugar is dissolved and the syrup is clear.  After at least 20 minutes (but really, as long as you like) take the mint leaves out of the bourbon, then wrap them in a paper towel. Squeeze over the bourbon, then dunk and squeeze repeatedly.
  • Pour this, maybe 1/4 cup of the simple syrup, and the remaining bourbon in a pitcher. Add more mint and syrup to taste.
  • Pack, as tightly as you can, CRUSHED (this is *very important*) ice into a small glass, ideally a mint julep cup. Pour bourbon mixture over top, adding a splash of soda water. Put two mint leaves in one palm, them smack your hands together. Garnish.
  • Remind your friends that they pack a wallop.

I swear to God if Kelly Williams-Brown did an entire book of recipes written like this I would buy it and read the hell out of it.

THE SHOW:

 

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Usually on our show, the cocktail is the opening act for the main event. On this episode, the cocktails are the star! Join me for a rollicking good time with Colin Campbell, owner and founder of Cadée Distillery. We chat about distilled spirits, share some recipes, and I try not to slur my words as we sample his wares. Sláinte!

THE GUEST:

Colin Campbell, is a Scotsman with a passion for the natural environment and resources that the Pacific Northwest provides. Colin was enchanted by the alchemy of spirits at an early age with his first dram in the Laphroig Distillery in Scotland. After receiving the internationally recognized gold-standard Master Distiller qualification from the Institute of Brewing and Distilling in London. Colin went on to distilling spirits in the Middle East, crafting delicious and unique flavors. Now he has created a local distillery on The Isle of Whidbey where he lives with his family.

THE DRINKS:

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Sorry, I was very drunk after recording this episode. You’re going to have to look up recipes. We did a gin martini, a rye manhattan, and a bourbon sour. They were all delicious. God, I’m still hungover.

THE SHOW:

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Got a messy house? Can’t keep track of your schedule? Maybe it’s not just about what goes where. Maybe it’s about loving, respecting, and blessing yourself. Join me for a memorable chat with Marla Cilley, aka The FlyLady.

THE GUEST:

FlyLady

For over 17 years, Marla Cilley (the FlyLady) has mentored women in how to find peace while juggling the demands of family and housework. Through her free daily emails and web site (FlyLady.net), she offers de-cluttering and organization advice and tips to over 600,000 subscribers in 92 countries.

THE DRINK:

(I’ve been having trouble getting my photographs of cocktails to show up properly, so this week there’s no photo.)

When Figs Fly A figgy, bourbon cocktail from Tasting Table.

THE SHOW:

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Disasters, both natural and man-made, often strike when you’re not expecting them. We can both prepare for them, and help others who are currently dealing with the problem. Join me for an informative talk with “Disaster Dave” Nichols about the extraordinary work ShelterBoxUSA does around the world and how we can prepare for disaster at home.

THE GUEST:

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Dave “Disaster Dave” Nichols is a retired US Army NCO, a former Red Cross disaster director, and is currently the lead of the King County Washington Medical Reserve Corps and a ShelterBox Response Team member.  Learn more about him (and get some great preparedness tips) at his blog:  http://disaster-dave.blogspot.com

For more info on ShelterBox and to donate , click here:  http://shelterboxusa.org

For more info on LuminAid, click here:  http://luminaid.com

THE DRINK:

The Gin & Tonic

A classic with a lot of history behind it.

2.5 oz gin (I used Cadée gin from our friends’ distillery. Check it out here.)

4 oz tonic water

Add both to an ice-filled glass and stir gently.

Garnish with:

A lime wedge. If you also add a lemon wedge, it’s called an Evans Gin & Tonic. (And no, I didn’t make that up!)

THE SHOW:

 

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Are you a weirdo? Do you feel out-of-sync with the life you’re currently living? You’re not alone. Join me for a chat with author and  “Chief Individualist” Diane Easley as she offers her tips on how to live the life you want … and be ok with it. One size does not fit all!

THE GUEST:

Diane Easley

Diane Easley is the Chief Individualist at the Be YOU SchoolShe is an inspirational speaker, author, and a powerful, grounded mentor Who teaches how to liberate your sparkle and become abundant from the inside out.  Learn more about her at: http://dianeeasley.com

Click on the cover to order her book:51JjJLCoLbL

 

THE DRINK:

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The Boothby Cocktail

This one’s got a fun story behind it, (which I relay in the podcast)

Ingredients:

1 1/2 oz bourbon

1 1/2 oz sweet vermouth

2 dashes angostura bitters

Shake with ice and strain into a chilled coupe or champagne glass.

Top with:

1 oz chilled champagne or sparkling wine.

Garnish with:

An orange twist

Here’s the link to the 1908 copy of The World’s Drinks and How to Mix Them.

THE SHOW:

 

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